Fresh Vegetable

1. Red Onion

Indian red onions are renowned for their sharp flavor, deep purple-red color, and crisp texture. Grown primarily in states like Maharashtra, Karnataka, and Gujarat, India is one of the largest producers and exporters of onions globally.
Red onions are a key ingredient in Indian cuisine, adding flavor and depth to a wide range of dishes, from curries and salads to pickles and chutneys. Rich in vitamins C and B6, as well as antioxidants like quercetin, Indian red onions offer several health benefits, including improved immunity, heart health, and anti-inflammatory properties.
Their natural sweetness when cooked makes them versatile in various cuisines worldwide. With a long shelf life and robust flavor, Indian red onions are highly valued in both domestic and international markets, contributing significantly to India’s agricultural exports

2. Shallot Onion (Sambar Onion)

Indian shallot onion, known locally as “small onion” or “sambar onion,” is a unique variety valued for its mild yet distinct flavor. Unlike regular bulb onions, shallots are smaller, with reddish-purple skin and tightly packed cloves inside. Primarily grown in Tamil Nadu, Karnataka, and Maharashtra, Indian shallots thrive in warm climates and well-drained soil. Rich in antioxidants, vitamins B6 and C, and minerals like manganese, they promote heart health, improve digestion, and possess anti-inflammatory properties. Shallots are a staple in South Indian cuisine, adding depth to curries, pickles, sambar, and chutneys. They are also used raw in salads for their sweet, crisp taste. Indian shallot onions are widely exported due to their unique taste and culinary value, making them a prized ingredient both domestically and in global kitchens